Black Truffle Production in European Threatened By Climate Change

As stated in a recent article featured in Wine & Food Magazine: ‘A recent study suggests the European truffle industry could be done by 2071 or sooner.’ This was based on a paper from Scotland’s University of Stirling entitled “A risk assessment of Europe’s black truffle sector under predicted climate change” and published last month

Success! Huge Early Harvest for South African Truffle Orchard

The monster 380g truffle worth around $900 American Truffle Company’s chief scientist, Dr. Paul Thomas, recently reported that one of his Southern African truffle orchards has harvested its first truffles. The site, just 5.5 years old, uses a range of tree host species and the methodology employed by ATC. During the first hunt, a total

Truffle economy: how a scientist sniffed out a culinary opportunity

Late one winter afternoon, in a field near Edinburgh, a scientist and a hunter are standing over a springer spaniel, watching it tear furiously at the base of a tree. Every few seconds, the dog ceases its digging, reaches down with its mouth and shakes a clod of earth as if it were a small mammal between its jaws. After a few minutes, the hunter, a retiree called Joyce, raises her hand and makes a circle gesture to the spaniel, Maxwell. “Snuffle,” she says. “Go snuffle the truffle.” And Maxwell takes off, whipping through the trees.

Taming the Truffle – Financial Times

A recent article in the UK Financial Times Magazine follows the truffle exploits of Joyce and her dog Maxwell in their truffle orchard near Edinburgh with Dr. Paul Thomas: …In the field with Joyce and Maxwell is Paul Thomas, a scientist who has made the study of this elusive fungus his life’s work, and the

American Truffle Revolution Returns to Nantucket

Robert Chang returns to Nantucket with Michelin starred Chef Gabriel Kreuther with the American Truffle Revolution for the 21st annual Nantucket Wine & Food Festival, May 16-20. Throughout the festival weekend, Robert and Chef Gabriel will be present truffle programs, cooking demos and fabulous truffle dishes. Friday’s program, Robert offers a shortcut to becoming a

American Truffle Company sets two new world firsts with harvest of Périgord black truffle

In September of this year, American Truffle Company’s Chief Scientist Dr. Paul Thomas published a paper on his ground-breaking research.  Working with local farmers in the UK where he resides, he successfully cultivated black winter truffles as part of a program in Monmouthshire, South Wales. This is the farthest north that the species has ever

A truffle revolution comes to Western Pa

Robert Chang, Chief Truffle Officer of American Truffle Co. Recently, Robert Chang was invited to speak at the annual Gary Lincoff Mushroom Foray. Here’s what the Pittsburgh Post-Gazette printed prior to the event: Perhaps you didn’t know an American Truffle Revolution exists. But it does, and Robert Chang will attest to it. He is the

A Sybaritic & Scientific Experience

Chef Gabriel Kreuther Hamachi foie gras and black truffle mille-feuille The Nantucket News ran this article by Sarah Leah Chase poetically describing the American Truffle Revolution program featured at the Nantucket Culinary Center during the Wine & Food Festival in May: Were I to be asked to rewrite the lyrics to the song, My Favorite Things,

Giant Tarbais Beans with Black Truffle and German Butterball Mousseline by Chef Gabriel Kreuther

We have a long history with Chef Gabriel. In 2010, he was among the first chefs to join us for the inaugural Napa Truffle Festival. In 2015, we posted his recipe for Salsify Soup with Black Truffles – a simple and amazingly delightful truffle dish. So, are you ready for a challenge? This year, Chef

American Truffle Revolution Goes To Nantucket

Denis Toner, founder of the Nantucket Wine & Food Festival; Joe Keller, owner/chef of Company of the Cauldron; Robert Chang, founder American Truffle Company. In May, Robert Chang – through invitation by Camille Broderick of the culinary and wine show, Camille’s Demi-Hour on Nantucket’s NPR – presented The American Truffle Revolution at the Nantucket Culinary Center

Robert Chang Guest Speaker at 17th Annual WPMC Lincoff Foray

The 17th Annual Gary Lincoff Mushroom Foray, presented by the Western Pennsylvania Mushroom Club (WPMC), will be held on Saturday, September 16, featuring walks, presentations, an auction, book signings, a mushroom feast and lectures by guest speakers Gary Lincoff, past- president of the North American Mycological Association (NAMA) and author of the Audubon Society Field

The American Truffle Revolution in Nantucket

On May 20th, Robert Chang will be presenting a special program at the Nantucket Culinary Center during the Nantucket Wine & Food Festival entitled The American Truffle Revolution. Following is the program description: For the longest time, Americans have savored the coveted truffles harvested in European countries. After generations of unsuccessful cultivation in North America,